Red Curry Sweet Potato Dal
Serves 415 mins prep50 mins cook
A delicious vegan and gluten-free dal made with sweet potatoes, red lentils, and coconut milk, flavored with Thai red curry paste and ginger. This dish balances the sweetness of browned sweet potatoes with fragrant spices, making it a hearty and satisfying meal. Perfectly served over rice or with flatbread.
0 servings
What you need
Instructions
1: In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside. 2: Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. 3: Add the curry paste, garlic, ginger, and turmeric, and cook until fragrant, about 1 minute. 4: Add the lentils, stock, salt, and browned sweet potatoes to the pot and bring to a boil over high heat. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 7 to 13 minutes. 5: Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced, and the lentils are creamy and falling apart, 15 to 20 minutes. 6: Stir in spinach and cook until wilted. Remove from heat, stir in the lime juice, and top with cilantro.View original recipe